Creamy Chicken Enchilada Bake
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 373.7
- Total Fat: 14.5 g
- Cholesterol: 74.2 mg
- Sodium: 744.6 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 7.6 g
- Protein: 29.8 g
View full nutritional breakdown of Creamy Chicken Enchilada Bake calories by ingredient
Introduction
Not the most low fat dish out there, but the whole family will LOVE it! Not the most low fat dish out there, but the whole family will LOVE it!Number of Servings: 10
Ingredients
-
3 Chicken Breasts
1 cup reduced fat sour cream
10 Mission Life Balance Flour Tortillas
2 cups shredded cheddar cheese
1 cup enchilada sauce
2 cups pinto beans (1 can)
1/2 cup chopped onions
1 tsp garlic powder
1 tsp cumin powder
1 tbsp chili powder
pepper to taste
salt to taste
Directions
Boil chicken breasts. Shred and then saute with half of the chopped onions and spices. Add half of the sour cream, and set aside. We make our own refried beans by putting 1 cup in the food processor and then adding the second cup whole and mashing together. Cook in saute pan with the rest of the chopped onions, salt, pepper and garlic powder. In a casserole dish, pour some enchilada sauce in the bottom. Roll some shredded cheese, chicken mixture and beans in a tortilla. Layer these in the dish, pouring some enchilada sauce over each layer. When you finish with all the layers, sprinkle the rest of the cheese on top and bake in a preheated 350 degree oven for 15 minutes while covered and an additional 15 minutes uncovered. Serve with remaining sour cream. Makes up to 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user LUCY5829.
Number of Servings: 10
Recipe submitted by SparkPeople user LUCY5829.